Creole Crawfish Pie

This savory pie is filled with rich and creamy Creole-spiced tender crawfish and green bell pepper and topped with a flaky crust.

Creole Crawfish Pie

Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Jillian Knox

Active Time:
50 mins
Total Time:
2 hrs 10 mins

Across south Louisiana restaurants, street food stalls, and eateries, numerous chefs and cooks all claim to offer the best crawfish pie — a flaky, buttery pie filled with herbs, aromatics, and, of course, Louisiana crawfish tails. It’s often served in the form of a hand pie, but for the winter holidays, sugarcane farmers Angie and June Provost make their Creole Crawfish pie in the form of a 9-inch double-crust pie. As with many Creole dishes, making a fine, peanut butter–colored roux is essential here, as is a steady eye and patience. The rewards are profound: Loaded with perfectly tender and buttery crawfish tails, the Creole-spiced filling picks up a slightly sweet flavor from the softened vegetables and succulent crawfish. Somehow, the crawfish pie always disappears by the end of dinner, with the only evidence of its existence being a guest licking their spoon for one last taste. Baking the pie in the lower third of the oven allows the bottom crust to become golden brown and crisp, even under the saucy filling.


  • 2 (9-inch) refrigerated piecrusts (preferably homemade)

  • 1/4 cup unsalted butter (plus 2 tablespoons, if needed)

  • 3 tablespoons all purpose flour, plus more for work surface

  • 1 large (12-ounce) white onion, chopped (about 2 cups)

  • 1 large (12-ounce) green bell pepper, chopped (about 1 1/4 cups)

  • 1 medium (1 1/2-ounce) celery stalk, chopped (about 1/3 cup) 

  • 3 garlic cloves, minced (about 1 tablespoon)

  • 1 (16-ounce) package frozen peeled Louisiana crawfish tails, thawed in package and undrained

  • 2/3 cup condensed cream of mushroom soup (from 1 [10.5-ounce] can)

  • 1 1/2 tablespoons granulated sugar

  • 2 teaspoons Creole or Cajun seasoning, plus more to taste

  • 1 teaspoon onion powder

  • 1 teaspoon chopped fresh basil, plus more to taste

  • 1 teaspoon chopped fresh rosemary, plus more to taste

  • 1/2 teaspoon garlic powder

  • 1 large egg, beaten

  • 1 tablespoon water

  • Thinly sliced scallions, for garnish


  1. Roll out each piecrust on a lightly floured work surface into a 12-inch round. Transfer 1 dough round to a 9-inch pie plate, pressing dough into corners and up sides of plate and leaving a 1-inch overhang. Transfer second dough round to a parchment-lined baking sheet. Place both crusts in refrigerator to chill until ready to use, at least 15 minutes or up to 1 day (covering with plastic wrap if chilling longer than 3 hours).

  2. Melt 1/4 cup butter in a large skillet over medium-high. Reduce heat to medium, and gradually whisk in flour. Cook, stirring constantly, until roux is slightly thickened and turns the color of peanut butter, 4 to 6 minutes. (Relax, have a sip of wine, and enjoy this process. If you can make a roux, you’ve mastered the key to good Creole cuisine.)

  3. Add onion, bell pepper, celery, and garlic to roux in skillet; cook over medium, stirring often, until onion is transparent, about 7 minutes. Add crawfish and crawfish fat from package. If your crawfish package does not have fat, add 2 tablespoons butter to the skillet. Cook, stirring often, until crawfish tails curl up, about 3 minutes. Add condensed cream of mushroom soup, and slowly stir until combined. Bring mixture to a simmer over medium; reduce heat to low. Simmer, stirring occasionally, until flavors are fully incorporated, about 5 minutes.

  4. Add sugar, Creole or Cajun seasoning, onion powder, basil, rosemary, and garlic powder to crawfish mixture in skillet, and stir until incorporated. Taste and add additional Creole seasoning, basil, and/or rosemary to taste. Remove from heat. Let cool, uncovered, until mixture is room temperature, 30 minutes to 1 hour. Meanwhile, preheat oven to 400°F with oven rack in lower third position.

  5. Remove chilled piecrusts from refrigerator. Pour crawfish filling (about 4 cups) into prepared piecrust in pie plate. Cover pie with rolled-out piecrust. Using your fingers, press and seal edges together. Trim overhang to about 1/2 inch; fold overhang underneath itself, and crimp decoratively as desired. Whisk together beaten egg and 1 tablespoon water in a small bowl. Lightly brush egg wash over top of piecrust. Using a sharp knife, cut a few small slits into pie top for steam to escape.

  6. Place pie on a baking sheet, and bake in preheated oven until top is golden brown, 40 to 45 minutes. Remove from oven, and let rest about 10 minutes. Garnish with scallions, and serve.


For this savory pie, prepare the Piecrust recipe with 1 teaspoon granulated sugar instead of 1 tablespoon. Frozen peeled crawfish tails are available at most seafood markets or online at

To Make Ahead

Piecrusts can be rolled out and stored in refrigerator, covered with plastic wrap, up to 1 day. 

Suggested Pairing

Pair this recipe with a bread-toasty, creamy sparkling wine: Domaine Carneros Brut

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